Raw Food Workshop: Fermented Nut Cheeze

The Deep Table Series


Macadamia Pesto Cheeze

Macadamia Pesto Cheeze


Do you love cheese but dairy doesn’t love you? Do you have friends with dairy allergies and don’t know how to accommodate them with delicious non-dairy alternatives? Are you wanting to try being vegan but just can’t seem to let go of cheese? For all these reasons and more, this Fermented Nut Cheeze workshop is for you!

You’ll be provided with recipes, tips, tricks, and plenty of yummy samples too!


This workshop will cover:

Fermented cheeze and tomatoes

Fermented cheeze and tomatoes

  • Ingredients & equipment for cheese making
  • Benefits of fermentation
  • Basic nut cheeze
  • Herb cream cheeze
  • Cheddar cheeze
  • Parmesan
  • Ricotta

When: Sunday, February 12, 11-1pm FULL Saturday, February 18, 11-1pm FULL               Sunday February 19, 11-1pm FULL

Where: 261 Park St., Sydney, NS

Cost: $40 employed; free for broke/unemployed/ students

To register contact terry_gibbs@cbu.ca

Class size: 8-12 participants — Sign up early as this class is not to be missed!

*Sponsored and subsidized by the Animal Ethics Project, the CBU Community Garden Project, and Deep Table. For further information about this series contact terry_gibbs@cbu.ca.

Nicky Duenkel is a transformative Raw Food Educator, certified by the Raw Food Foundation in Vancouver. She is passionate about preparing and eating raw vegan, whole & live foods with awareness, and is excited to be creating experiential learning opportunities to share this with you 🙂.

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